Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, seared scallops with beet vinaigrette. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Seared Scallops with Beet Vinaigrette is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Seared Scallops with Beet Vinaigrette is something that I have loved my entire life.
Seared scallops with beet vinaigrette recipe by The Culinary Institute of America. Place the beets in a large sauce pot and cover with two inches of water. This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
To get started with this particular recipe, we have to prepare a few components. You can cook seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seared Scallops with Beet Vinaigrette:
- Take Beet Vinaigrette:
- Take 500 g beets, greens trimmed
- Prepare 3 tbs cider vinegar
- Get 2 tbs extra virgin olive oil
- Get 1 tsp chopped dill
- Make ready 1/4 tsp salt and pepper
- Make ready 650 g sea scallops, muscle tabs removed
- Make ready 1 cup rockets
- Take 18 slices cooked red beets sliced
Season vinaigrette to taste with salt and pepper and set aside. When remaining beets are cool Lightly season scallops with salt and pepper and add to hot skillet. Pan-seared scallops served with crisp salad greens tossed with a citrus vinaigrette. Caramelized scallops combined with sweet citrus and peppery arugula in a garlic citrus vinaigrette, yum!
Instructions to make Seared Scallops with Beet Vinaigrette:
- Bring a medium pot of water to boil. Add the beets and boil until tender, 12 to 15 minutes. When the beets are cool enough to handle, peel them. Cut the beets into slices. Use a small round cutter to make 1 round for each scallops, reserve. Chopped enough of the trim and remaining slices to make 1 cup.
- Puree the chopped beets with the vinegar in food processor or blender until smooth. Transfer the mixture into medium bowl. Whisk in the oil and season with the dill, salt and pepper.
- Blot excess moisture from the scallops with paper towel. Heat a large sauce pan over medium high heat; the pan needs to be very hot for a succesful pan - seared dish.
- Sear the scallops until brown on both sides and cooked through, 5-7 minutes.
- Serve the scallops on a beet circle with salad of rockets; drizzle with 2 tbs of beet vinegraitte.
- Enjoy
This is my new favorite salad. Season scallops with salt and pepper. Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds. In a saute pan, over medium-high heat add remaining tablespoon oil.
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